Open AccessPowdery Mildew and Nutritional Qualities of Cashew Apple and Kernels
Author(s) -
Américo Uaciquete,
Cicilia Manjate,
Lucas Muidingui
Publication year - 2017
Publication title -
journal of agricultural studies
Language(s) - English
Resource type - Journals
ISSN - 2166-0379
DOI - 10.5296/jas.v5i3.11894
Subject(s) - powdery mildew , food science , brix , wine , chemistry , fermentation , horticulture , biology , sugar
In this study we quantitatively evaluated the impact of cashew’s powdery mildew on nutritional quality of both apples and nut products. Specifically we assessed pH, Brix, Vitamin C and the concentration of alcohol on juice, fermented juice and distilled spirit. In addition, kernels from diseased nuts were assessed for moisture, ash, lipids, proteins and carbohydrates content. A completely randomized design with at least three replications was followed in each trial and analysis of variance (ANOVA) performed to check the disease severity categories effect, on nutritional qualities of apples drinkables and kernels. Treatment means were separated by Tukey’s test (P 0.01). In conclusion, powdery mildew disease improved the nutritional qualities of cashew apples derived drinks but caused no effect on nutritional components of the kernels. Therefore in disease endemic regions apple selection is highly recommended for fresh consumption or preparation of cashew drinkables.